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Title: Effects of diet composition and beak trimming on the incidence of cannibalism in laying hens
Contributor(s): Hartini, S (author); Choct, Mingan (author)orcid ; Hinch, Geoffrey (author)orcid ; Nolan, John V (author)orcid 
Publication Date: 2001
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Abstract: A total of 2880 ISA Brown hens were used to investigate the effect of diet composition on the incidence of cannibalism in a 2 (dim and bright rearing) x 2 (with or without beak-trimming) x 4 (commercial diet, high-insoluble fibre diet, high-soluble fibre diet, high-soluble fibre diet plus enzyme) factorial experiment. Beak trimming had a profound effect (P<0.001) on cannibalism with mortality occurring predominantly in untrimmed birds. Total mortality for the trimmed birds was 0.14% and 0.77% for the pre-lay and early lay periods whereas it was 13.4% and 37.7% respectively for the untrimmed birds. Type of diet significantly affected cannibalism (P<0.01) with high-fibre diets appearing to be preventative against cannibalism. The highest mortality occurred in birds on the commercial diet, i.e. 13% and 29% for the pre-lay and early lay periods. Light intensity during rearing did not influence the incidence of cannibalism. The beak-trimmed birds had lower feed intakes than the non-trimmed birds (P<0.05). Diet also affected the feed intake (P<0.05), being lower (P<0.05) on the commercial diet than on the higher fibre diets. Egg production did not differ significantly between diets.
Publication Type: Conference Publication
Conference Name: 13th Annual Australian Poultry Science Symposium, Sydney, Australia, 2001
Source of Publication: Proceedings of the Australian Poultry Science Symposium, p. 216-219
Publisher: Poultry Research Foundation, University of Sydney
Place of Publication: Sydney, Australia
ISSN: 1034-6260
Field of Research (FOR): 070207 Humane Animal Treatment
070204 Animal Nutrition
Peer Reviewed: Yes
HERDC Category Description: E1 Refereed Scholarly Conference Publication
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Series Name: Australian Poultry Science Symposium Proceedings
Series Number : 13
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